Every summer, my grandmother filled jars with crisp, tangy pickled vegetables, creating a burst of flavor that lasted through the cold months. Now, I do the same—because a jar of homemade pickles is like bottling sunshine.

For the vegetables:

– 2 cups cauliflower florets

– 1 cup asparagus spears, trimmed

– 1 cup sliced carrots

– 1/2 cup red onion, thinly sliced

– 2 sprigs fresh dill

– 2 cups water

– 1 cup white vinegar

– 1 tablespoon kosher salt

– 1 tablespoon sugar

– 1 teaspoon mustard seeds

– 1 teaspoon black peppercorns

– 1/2 teaspoon red pepper flakes (optional)

– 3 cloves garlic, smashed

1. Prepare the vegetables:

– Wash and chop the cauliflower, asparagus, and carrots into bite-sized pieces.

– Layer the vegetables and red onion into a clean glass jar with fresh dill.

2. Make the brine:

– In a saucepan, combine water, vinegar, salt, sugar, mustard seeds, peppercorns, red pepper flakes, and garlic.

– Bring to a boil, then simmer for 2 minutes.

3. Pickle the vegetables:

– Pour the hot brine over the vegetables, ensuring they are fully submerged.

– Let the jar cool to room temperature before sealing with a lid.

4. Store and serve:

– Refrigerate for at least 24 hours before serving for the best flavor.

– Enjoy as a snack, side dish, or sandwich topping.

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 1 large jar